Recipe - Combo Couscous

2 cup Couscous, packaged
1 pound Chicken, veal, beef, goat,
or lamb
1 md Onion; wedged
1 md Tomato; wedged
One half md Turnip, peeled; cut into
pieces
One half Cabbage; wedged
2 md Carrots; cut or sliced up lengthwise
1 md Zucchini; cut into pieces
One fourth cup Raisins
1 teaspoon Cinnamon; ground
One half teaspoon Black pepper; ground
2 teaspoon Parsley; dried
2 tablespoon Peanut oil; for couscous
1 tablespoon Peanut oil; for soup

Procedure

1) In a large pot, put 5 cups of water, 1 tablespoon of oil, meat, onion,
tomato, cinnamon, pepper, and parsley. Bring to a boil and then simmer for
45 minutes.

2) Meanwhile, place the couscous in a large bowl and sprinkle with 2
tablespoons of oil. Mix with 2 cups of water, and then rub the mixture
between the palms of your hands to separate the grains. Let stand for 30
minutes or longer.

3) Add the cabbage and zucchini to the large pot. Bring to low boil for 10

minutes.

4) Put the couscous in a sieve. Make a well in the centre of the mixture so
that the steam will circulate while cooking.

5) Put the turnip, carrots, and potatoes in the large pot. Then place the
sieve in the top of the pot, above the cooking liquid. Place a cloth over
the top of the pot and secure it with the lid. Steam over low heat for 30

minutes.

6) Place the couscous back in the large bowl. Mix in One fourth cup of soup liquid
to slightly moisten. Then mound the couscous on a platter and sprinkle with
the raisons. Serve with the soup.

Variations: Use different vegetables. Place the cooked meat and vegetables
on top of the couscous to serve. Sprinkle 1 cup of cooked chick peas on the

couscous.

Posted to MMRecipes Digest V4 #080 by Bruce Hollinger
mbhollin@ix.netcom.com on Mar 19, 1997